Kamouneh Spice

5 from 1 vote

Kamouneh spice imparts the flavors of South Lebanon, featuring warming spices and dried herbs used to create a pre-made blend typically used on kibbeh.

Prep Time5

Total Time5

Course: Condiment

Cuisine: Lebanese

Diet: Gluten Free, Halal, Vegan

Servings: servings

Calories: 8kcal

Author: Janelle Hama

Equipment

1 Spice grinder

Ingredients

2-3 tbs Cumin seeds see notes below
1 teaspoon Dried mint
7 Rose buds
1 teaspoon Black peppercorns
2 quills Cinnamon
2 Dried chilis see notes below
2 teaspoon Dried basil
2 teaspoon Dried Marjoram
2 teaspoon Dried onion flakes

Instructions

Measure and gather all the dried herbs and spices. Place them into a spice grinder and blend until finely ground.
2-3 tbs Cumin seeds, 1 teaspoon Dried mint, 7 Rose buds, 1 teaspoon Black peppercorns, 2 quills Cinnamon, 2 Dried chilis, 2 teaspoon Dried basil, 2 teaspoon Dried Marjoram, 2 teaspoon Dried onion flakes
Transfer the kamouneh spice blend into a clean jar and store in the pantry.

Notes

The total weight is using 3 tablespoons of cumin is about 53.5g (1.9oz). This may differ depending on the amount you use and the size of your chilies/rosebuds.

Cumin is the main spice of any good kamouneh spice blend, start with two tablespoons and adjust if needed to include more. I prefer 2 tablespoons.

I like to use whole dried chilis, but crushed chili can be used instead.

All quantities can be adjusted to suit your liking.

Nutrition